Masala Vada | Dal Vada | Parippu Vada (2024)

Masala Vada is a popular South Indian tea time snack made using chana dal, onion, spices and herbs.It is also called as Paruppu Vada or Dal Vada or Chana Dal Vada. Masala Vada can relished with chutney and a perfect accompaniment for tea & coffee. Masala Vada Recipe is posted here with step by step pictures and video.

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Masala Vada Recipe is quiet easy to make than we think and worth the effort spent. Masala Vada is an all-time snack loved for its taste! Be cautious – it may may be addictive too! It is called Dal Vada in English, Paruppu Vada in Tamil and Parippu Vada in Malayalam.

About Masala Vada

Masala means a mixture and Vada is fried snack hence Masala Vada translates to a mixture of dal, spices and herbs fried into a crispy snack. The coarse texture of the dough gives it a crispy outside. I have shared the tips and tricks to get perfect masala vada so try and let me know how you liked it.

Dal Vada is a tasty, crispy snack commonly made in chai shops, tiffin centres which now can be made hygienically at home either by frying, baking or air frying.

Dal Vada is also made for Ammavasya special lunch, special occasions like pongal, baby shower, tamil new year, religious functions and offered as prasad in temples. Masala Vada can be packed as a snack and as a side for sambar rice, rasam rice & more.

As I’ve been used to the shop bought ones, I was very sceptical whether I would succeed in my try. But the recipe proved me wrong, it came out super crunchy outside and crispy inside – making dal vada just perfect.

Masala Vada is ammas favourite too – so another reason to make it during occasions and festivals. I adapted this recipe from my mom and fine-tuned with the tips from a vada, bonda shop chef in a street shop.

More snack recipes

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Masala Vada – other names

Parippu Vada (Malayalam), Masala Vadalu (Telugu), Paruppu Vadai (Tamil), Bele Vade / Chattambade (Kannada), Dal Vada (English), Masal Vadai all means one and the same Masala Vada.

Street style Masala Vada is very famous and this recipe tastes just like it – crispy outside with a soft inside. These are so good and addictive that you cannot stop with one.

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Masala Vada Ingredients

• Dal : Unpolished Dal is the best Dal – Choose them when you have options. In Tamilnadu, you get vada paruppu which is even more recommended for making this Masala Vada crispy & crunchy. Bengal gram (split), Kadala Paruppu, Chick Peas (split), Cholar Dal, Senaga Pappuare all the same – Chana Dal. There is a dal named vada paruppu if you get try that it comes out super crispy.
• Onion, coriander leaves: Small onions are recommended for this recipe. You can use big onion if you do not have stock of small onion. Do not skip coriander leaves as they give a very good flavour. You can add finely chopped 2 tablespoon mint leaves too if you have stock.
• Red Chillies, Garlic, Ginger and Fennel Seeds: These add spice and flavour to the masala vada. These ingredients are ground to a paste before grinding it with chana dal.
• Oil : Use refined oil available at stores. For a healthier option, you can use ground sesame / groundnut oil too.

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How to make Masala Vada Step by Step

1.Take 1/2 cup chana dal in a bowl.

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2.Rinse it well and soak it for 2 to 3 hrs. Keep covered and set aside. Then drain the water completely and keep aside.

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3.To a mixer jar add 1/2inchginger, 4pieces big fat cloves ofgarlic, 4 red chillies and 1 teaspoon fennel seeds.

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4.Grind together the ingredients to a coarse paste like shown below.

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5.Then add half of soaked chana dal. Add in batches to grind.

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6.Grind to a coarse mixture make sure it should be thick, do not add water.Few dal as whole here and there should be there which gives crisp texture.

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7.Then transfer the mixture to a bowl. Grind the rest of chana dal to a coarse mixture.

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8.Mix this well first.Then add 1/3 cup onion, 2tablespooncoriander leaves, salt to taste and a pinch of hing.

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9.Mix it well. Masala Vada or Dal Vada dough ready

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10.Take a small portion shape them as a ball .

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11.Slightly flatten it between your palms.

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12. Vada is shaped and ready. It should be slightly thick as shown below.

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13.Arrange them in a plate ready to deep fry.

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14.Heat oil in a kadai, check if oil is ready by adding a pinch if it rises immediately then oil is ready. Add few vadais in batches.

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15.Deep fry them till golden brown, turning over both sides.

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16.Drain it and serve hot. Repeat to finish.

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17. Masala Vada is ready!

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Serve it hot with tea or coffee!

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Expert Tips

• After adding onions do not keep it idle as it will let out water making the dough watery. So after adding onions immediately shape them and deep fry.
• The method is very easy, the only thing to note down is the consistency and texture of the batter. It should very thick and in coarse form.The moisture is just enough so do not add extra water.
• If the mixture is a bit watery then add little rice flour and mix. Rava/Sooji also gives a good amount of crispiness so use either rice flour or rava.
• Add finely chopped greens / spinach /drumstick leaves to the mixture for a healthy & tasty version.
• Add finely chopped green chili to the mixture for a spicier version.
• Add finely chopped curry leaves for more flavors.

Serving & Storing Suggestions

Masala Vada is crispy & crunchy when hot, though it is tasty when it cools down as well. Masala Vada is best enjoyed with coconut chutney and tea / coffee. In South India, they are savoured along with Payasam too! Masala Vada can be refrigerated and consumed next day after heating it.

FAQS

1.What is Masala Vada?

Masala Vada is a popular South Indian tea time snack made using chana dal, onion, spices and herbs.It is also called as Paruppu Vada or Dal Vada or Chana Dal Vada. Masala Vada can relished with chutney and a perfect accompaniment for tea & coffee.

2.How to make Masala Vada?

• Soak chana dal for about 3 hours
• Grind spices &chana dal to a coarse mixture
• Add onion,coriander leaves,salt and hing. Mix well.
• Take a small portion shape them as a ball and slightly flatten it.
• Deep fry them till golden brown, turning over both sides. Enjoy hot

3.What should I do if the mixture becomes watery?

Add sooji or rice flour to thicken the mixture.

4.How do I bake Masala Vada?

1. Preheat the oven to 200 deg c
2. Slightly brush the vada with oil. Arrange it in baking tray.
3. Bake at 200 deg c for 25-30 minutes or till the outer becomes golden brown.

5.Why is my vada breaking / splitting up in oil?

When the doughmixture is too watery then it may split when added to oil. If onions are big they might fall from batter too. Add little rice flour to make the dough consistency right.

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